Begin by thawing and proofing the dough ball according to the instructions on the case a day or two prior to preparing the recipe. Once the dough ball is thawed and ready to use, preheat a deck oven to 475°F.
Next, dust a counter liberally with cornmeal and hand stretch the dough ball by gently pressing into the dough ball with your fingers to flatten it. Then, gently push your hands apart to stretch the dough. Try to keep the dough as circular as possible. Stretch the dough to approximately 12” in diameter and dock using a dough docker or a fork.
Once the dough is stretched evenly into a 12” crust, dust a pizza peel with corn meal and lay the crust on it. The thin layer of cornmeal will keep the dough from sticking to the peel while topping the crust and transferring it into the oven.
Evenly spread the birria pizza sauce around the crust making sure to leave a 1/2 in. ring clean at the edge of the crust. Next spread an even layer of cheese over the top of the sauce. Evenly distribute the birria barbacoa around the cheese topped crust using a slotted spoon to remove excess moisture.
Now that the crust is topped, transfer the pizza into the deck oven and slide it off of the peel directly on to the stone bottom of the oven. Then bake in the oven until done (approx. 7-9 minutes) making sure to rotate as needed to assist with even browning of the crust and cooking of the toppings. Remove from oven and place back on to the large pizza peel to top and cut. Evenly spread the cotija cheese, diced onion, and chopped cilantro.
Slice into 6 or 8 slices and enjoy or serve to your hungry customers! (optional serve with birria consommé on the side for dipping)
Ingredients
(1) 12 oz. Ultimo!® dough ball
1/2 cup cornmeal, for dusting
4 oz. Birria Pizza Sauce, (see recipe below)
6 oz. Contigo® Cheese, Monterey Jack, shredded
4 oz. Birria Barbacoa, (see recipe below)
1/2 oz. Contigo Cotija Cheese , grated
1 oz. Peak Fresh Produce® Onion(s), Red, small dice
1/2 tsp. Peak Fresh Produce® Cilantro, chopped
1 ea. Peak Fresh Produce® Radish(es), red, thinly sliced on a mandolin
Birria Pizza Sauce
Directions
Pour both bags’ ingredients into a large container and pulse with an immersion blender to combine.
Cover and refrigerate for service. Sauce will last for seven days under refrigeration.
Ingredients
1 bag Ultimo!® Pizza Sauce, Fully Prepared
5 lbs. Contigo® Birria Base
Birria Barbacoa Beef
Directions
Fold together in a large container the barbacoa beef and birria base.
Cover and refrigerate overnight to marinade. Product will last for seven days under refrigeration.
Ingredients
5 lbs. Contigo® barbacoa beef, thawed
1 qt. Contigo® Birria Base
Chef Jon Vance - Brands Manager and Corporate Chef - Performance Foodservice - Thoms Proestler.
